Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.

  • Snap tough ends off asparagus. Slice off the top 2 inches of the tips and reserve. Cut the stalks into 1/2-inch-long slices.

  • Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.

  • Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes (the mixture should be very dry). Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.

  • Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyere.

  • Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts

193 calories; protein 14.5g; carbohydrates 9.8g; dietary fiber 1.9g; sugars 3.3g; fat 10.8g; saturated fat 5g; cholesterol 146.7mg; vitamin a iu 1473.6IU; vitamin c 32mg; folate 96.8mcg; calcium 246.3mg; iron 1.4mg; magnesium 27mg; potassium 312.1mg; sodium 380.8mg; thiamin 0.1mg.

Reviews (5)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
An excellent dish! I made it with zucchinis instead of asapargus and 5 eggs instead of that egg white thinggie. It was really yum. Easy to make as well so will definetly make it again. Just the right portion size for a small green side salad and a light fruit dessert. Read More
Rating: 5 stars
I made this dish today and left out the breadcrumbs. I also only had 5 eggs so used 3 whole large eggs and 2 egg whites. I found this to be a great alternative for breakfast. The ricotta cheese gave it an almost creamy taste and interesting texture. Next time I might add some sun dried tomatoes to give it a bit more flavour. Read More
Rating: 5 stars
I made half this recipe for 2 of us for Easter Breakfast = really good!! It would serve 4 as we had bacon and cantaloupe along with it. I had 9 ounces of asparargus chopped about 2/3 cup /- onions 1 teaspoon garlic and forgot the pepper. I used 3 whole eggs and 3 ounces of gruyere. I added the cooked veggies to an 8x8 baking dish then layered a small amount of cheese on top then the egg mixture topped with the remaining cheese. It was nicely browned and slightly crusty around the edges. Creamy and good combination of flavors. Read More
Rating: 2 stars
This never firmed up. I ended up cooking it for almost an hour. Additionally the asparagus really should’ve been steamed first - it was too crunchy for the dish. Not a keeper Read More
Rating: 5 stars
This is a great dish! Excellent option for a brunch. Like the comment above about sun-dried tomatoes - would add a nice flavor I think. Read More
Rating: 5 stars
I made it as written except for the cheese. I used half no fat cheese and half grated cheddar on top. Very good. Read More